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Thumb_10335_Jamon Serrano And Cantaloupe Salad

Thumb_10335_Jamon Serrano And Cantaloupe Salad

On the classic melon and jamòn serrano plate, the ham would be thinly sliced and shaped like cones. Or the melon would be thinly sliced and layered with the ham. We like this hybrid form, because you can easily divide the melon with the bits of ham evenly distributed.

Thumb_11183_Roasted Sardines

Thumb_11183_Roasted Sardines

My mother would cook literally a hundred or more sardines at once—enough for everyone at the table to have at least twenty. Their high oil content means any leftover sardines can be reheated without drying out. Read more about this recipe in Efisio Farris' Sweet Myrtle & Bitter Honey: The Mediterranean Flavors of Sardinia.

Thumb_10372_Fried Almonds

Thumb_10372_Fried Almonds

This is a classic party snack with some Spanish flavors. While they're meant to be a tapas offering, these almonds also make a great finish for green salads and single vegetable dishes.

Thumb_4618_Lentil Bruschetta With Basil And Pecorino

Thumb_4618_Lentil Bruschetta With Basil And Pecorino

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_10263_Prosciutto-Wrapped Asparagus With Lemon-Shallot Vinaigrette

Thumb_10263_Prosciutto-Wrapped Asparagus With Lemon-Shallot Vinaigrette

The prosciutto makes this an Italian take on a classic Spanish tapas plate. If you found it in Spain, it'd have jamon serrano and maybe some finely chopped peppers sprinkled on top. We like to wrap the asparagus while it's still warm, because the heat sets off just enough of the prosciutto's dark scent.

Thumb_21782_Broiled Mushroom Pizza With Speck

Thumb_21782_Broiled Mushroom Pizza With Speck

Several of the topping ingredients called for here can be found at local farmers markets, even in winter. The speck we used is a particularly fatty version from Red Apron Charcuterie (reachable through Planet Wine, 703-549-3444) that melts onto the pizza as it cooks. If you can't find speck, thinly sliced bacon is a fine substitute.

Thumb_14021_Oven-Dried Cherry Tomatoes

Thumb_14021_Oven-Dried Cherry Tomatoes

These tomatoes aren't roasted, but dried in a low, slow oven. Use them in pasta dishes or salads, or toss a few with bocconcini and extra-virgin olive oil, coarse salt and red pepper flakes. This recipe was featured in Root Source: Cherry Tomato. It comes from Real Food For Real People.